Need: 4 oz Champagne1 splash Campari® bitters1 white sugar cube (the only white sugar and even in cube form i managed to find in our cupboard (made in France - actually it's one of Paris cafe's lame souvenirs from 2006.. hope sugar does not have an exp date and hopefully woolworths sells something in this fashion) :)) 1 drop Angostura® bittersDo: Place a drop of angostura bitters on a sugar cube and drop into a champagne flute. Add champagne and splash of campari. i also decorated the glass rim with ice sugar - to look frosted. (i did not use flute, just martini glass)

cocktails... m-m-m-m, but there comes my non-alcoholic alternative - blood orange freshly squeezed with our new Phillips super juicer: ta~da! no decorations as it is a rhapsody for eyes on its own... and one more - pink grapefruit in a tall beer glass...

weekend 'brighton good guys' visit ended up with Phillips Juicer NEW i have to admit it is the best - we went through many and we bought this one... our we-could-not-do-a-better-quality-price-match surprise was not full as after opening the magical box at home Alex discovered some familiar faces on the cover of the book - Juice Master Australia﻿ and Julie D will love these pictures :) - Philips is quiet and powerful, hard working and the juice is coming out very thick and not waterish ... so yum-yum-me... i lyavvvvve my new juicer... :)

I want to feature one new cocktail each month, try it and prepare it for our next upcoming event for everyone if it is good enough:

Use 2 grams of grated nutmeg and 1 gram of mace for every 4 liters of parsnip juice, and cook for 2 hours in water bath (it can be brought to a low simmer and immediately removed from the hear). Stir constantly to prevent juice from burning. Finish with freshly grated nutmeg and let cool. Add the 4 oz. of rum to 12 oz. parsnip base and aerate using a whipped cream canister charged with nitrous oxide. Serve in an 8 oz. rocks glass, chilled. Garnish with fresh nutmeg.

Combine all ingredients in a shaker with a small amount of crushed ice. Shake and pour into double rocks glass over crushed ice. Garnish with a mint sprig.

Simon's Sazerac

2 oz. Rittenhouse Rye Whiskey1/4 oz. Spiced Syrup2 dashes Peychaud's Bitters3 dashes Twizzler BittersLemon peelTwizzler for garnishStir ingredients in a mixing glass. Strain into an absinthe sprayed rocks glass. (Ice is optional, but at Fedora and Perla, we use one 2 inch King Cube extending to top or just over rim of glass). Apply lemon peel, and insert Twizzler so it extends to the top or just over rim of glass.

1 oz. fresh lime juice.75 oz. simple syrup2 oz. London dry gin4-5 mint leavesSlap 4-5 mint leaves to make them more fragrant. Combine all ingredients in a shaker, and shake with ice. Strain into Collins glass over fresh ice and top with club soda. Garnish with a lime wedge.

2 oz. Four Roses Bourbon 1 oz. sweet tea syrup1 oz. lemon juice1/2 oz. egg whiteCreate tea syrup by allowing two large Lipton iced tea bags sit in three pints of boiling water for 30 minutes. If left too long, it gets bitter. Remove tea and add 1 quart of sugar while the water is still hot. Stir to dissolve and allow to cool.

Build into a 2x old fashioned glass, add ice, stir, and garnish with a grapefruit twist.

Stout and Stormy

Southern Tier 2X Milk Stout1oz ginger syrup3/4 oz fresh lime juice

Shake the ingredients with ice to chill/dilute and create the ginger beer base. Strain into a pint glass full of ice. Float stout on top of ginger, and garnish with a lime wedge. Stir the layers together with a straw to combine before drinking. Squeeze extra lime juice in, if desired.

1 1/4 oz. Old Overholt Rye1 1/4 oz. applepie moonshine (cut with apple juice infused with cinnamon)2 Dashes Angostura Bitters2 Dashes of homemade spiced apple bittersStir with a few cubes of ice. Smoke applewood and cinnamon bark through a vaporizer. Pull smoke through the hose into snifter, and capsule smoke over top of drink. Take snifter off the top and breathe it in.

2 oz. El Mayor Blanco1 oz. smoked Mexican Coca-Cola2 dashes of Regan's Orange Bitters1 dash Black Walnut BittersOrange peel for garnishCombine ingredients in a mixing vessel. Stir for 15 seconds and strain into a rocks glass over fresh ice. Garnish with an orange peel expressed over the top of the cocktail. Run an orange peel around outside of the rim of the glass, give the orange peel a quick twist, and drop into the cocktail.